Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 115 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Peppers from the valley of La Vera, in Extremadura, are used to produce a deliciously smoky paprika. There are three kinds of pimentón: sweet, bittersweet (called agridulce), and hot. We prefer agridulce in this recipe. Ingredients:
1/4 cup (1 oz) bittersweet (agridulce) pimentón de la vera (smoked spanish paprika; available at la tienda; tienda.com) |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 tablespoon kosher salt plus additional for sprinkling |
1 tablespoon coarsely cracked black pepper |
1 (5- to 6-lb) center-cut bone-in pork loin rib roast |
1/4 cup golden raisins |
1/4 cup dry sherry |
1/3 cup red-wine vinegar |
2 tablespoons finely chopped shallot |
1 tablespoon minced garlic |
1 teaspoon table salt, or to taste |
1/2 teaspoon black pepper, or to taste |
1/2 cup extra-virgin olive oil (preferably spanish) |
3 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Roast pork: Put oven rack in middle position and preheat oven to 500°F.
2. Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
3. Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
4. Make vinaigrette while pork roasts: Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
5. Slice pork and serve with vinaigrette and a sprinkling of kosher salt.
6. Cooks' notes: · Meat rub keeps in an airtight container 1 week. · Vinaigrette (without parsley) can be made 3 hours ahead and kept at room temperature, or 1 day ahead, chilled and covered. Bring to room temperature and whisk in parsley just before serving.
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